Tuna Rendang
金枪鱼惹当
Rendang Ikan Tuna
Language:
Ingredient:
4 x 180g TC BOY Solid white Tuna in Extra Virgin Olive oil, drained.
2 teaspoons fennel seeds powder
2 teaspoons coriander powder
½ cup kerisik (pounded roasted grated coconut)
1 bowl thick coconut milk
Others
cooking oil for sauté. Sugar and salt to taste
“A” Ground into fine paste:
10 pcs red chilies
10 pcs bird’s eye chilies
2 pcs kaffir lime leaves
4 cloves garlic, peeled
5 stalks lemongrass
2 cm galangal, peeled
1cm ginger, peeled grinded together
Preparation:
1. Heat oil, sauté “A” until fragrant. Add coconut milk and simmer slowly until thickened.
2.Add TC BOY Tuna, kerisik , salt,sugar,fennel seed powder and coriander powder.Cook on
medium flame for about 5 minutes until mixture thickened.
3. Garnish before serving.
Ingredient:
4 x 180g TC BOY Solid white Tuna in Extra Virgin Olive oil, drained.
2 teaspoons fennel seeds powder
2 teaspoons coriander powder
½ cup kerisik (pounded roasted grated coconut)
1 bowl thick coconut milk
Others
cooking oil for sauté. Sugar and salt to taste
“A” Ground into fine paste:
10 pcs red chilies
10 pcs bird’s eye chilies
2 pcs kaffir lime leaves
4 cloves garlic, peeled
5 stalks lemongrass
2 cm galangal, peeled
1cm ginger, peeled grinded together
Preparation:
1. Heat oil, sauté “A” until fragrant. Add coconut milk and simmer slowly until thickened.
2.Add TC BOY Tuna, kerisik , salt,sugar,fennel seed powder and coriander powder.Cook on
medium flame for about 5 minutes until mixture thickened.
3. Garnish before serving.